Dutch Oven Chicken And Dumplings Recipe

I published this recipe for Dutch Oven Chicken And Dumplings a few years ago after a particularly rainy Sunday. I was craving the kind of meal my grandma used to make, but I wanted it to be my own. I wanted that deep, savory flavor you can only get from one pot cooking, where everything simmers together and becomes more than the sum of its parts. If you love a classic, hands-off version, you must try this homestyle Crockpot chicken and dumplings recipe.

My secret for this dish isn’t a fancy ingredient. It’s my trusty cast iron Dutch oven. I love this technique because it lets me build the entire meal from start to finish in one beautiful, heavy pot. I start it on the stove for a good sear, then slide the whole thing into the oven. That stove to oven magic is what makes the broth so rich and the dumplings so perfectly fluffy.

This recipe is my ultimate comfort food. It’s a rustic dinner that feels like a hug in a bowl. It’s the family meal I make when I want everyone to gather around the table, tell stories, and just be together. No fuss, just good, honest food.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Servings: 6 people

Why This Recipe is So Special

What sets this apart is how we build flavor. We don’t just boil chicken. We brown it first, getting those tasty golden bits stuck to the pot. Then, we cook the vegetables right in those bits. This is called fond, and it’s pure flavor gold.

When we add the broth, all that fond loosens up and melts into the soup. The final, can’t-miss step is baking the dumplings right on top of the simmering stew. The steam from the soup cooks the dumplings from below, while the oven crisps up their tops. You get this amazing texture contrast in one pot. For another fantastic oven method that guarantees juicy results, check out my guide for simple oven-baked juicy chicken breasts.

The Full Ingredient List

I promise, nothing here is too fancy. It’s all about simple ingredients doing big things. I like to use chicken thighs for their juiciness, but I’ll give you an option below.

• For the Stew:
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 1/2 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 tsp fresh thyme leaves (or 3/4 tsp dried)
  • 2 bay leaves
  • 1 cup frozen peas
  • 1/4 cup heavy cream or full-fat milk
• For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk, cold
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 2 tbsp fresh chives, chopped (optional)

My Step-by-Step Method

Take your time with the first few steps. That’s where the flavor foundation is built. Read through once before you start!

1. Preheat your oven to 375°F (190°C). Pat the chicken thighs very dry with paper towels. Season them all over with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
2. Heat the olive oil in your large Dutch oven over medium-high heat. Add the chicken, skin-side down. Let it cook without moving for 6-8 minutes, until the skin is deeply golden and crispy. Flip and cook for another 4 minutes. Transfer the chicken to a plate.
3. To the same pot, add the onion, carrots, and celery. Cook for 6-8 minutes, stirring now and then, until they start to soften. Add the garlic and cook for 1 more minute until fragrant.
4. Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly and cook for 2 full minutes. This cooks the raw flour taste out and makes your roux.
5. Slowly pour in the chicken broth while scraping the bottom of the pot with your spoon. Those brown bits will come loose! Add the thyme, bay leaves, remaining salt and pepper, and stir well.
6. Nestle the seared chicken thighs back into the pot, along with any juices from the plate. Bring the soup to a gentle simmer. Then, cover the pot and carefully transfer it to the preheated oven. Bake for 25 minutes.
7. While the stew bakes, make the dumpling dough. In a medium bowl, whisk together the 2 cups flour, baking powder, and salt. In another bowl, mix the cold buttermilk and melted butter; it will look a little lumpy.
8. Pour the wet ingredients into the dry. Add the chives if using. Stir with a fork just until combined. A shaggy, sticky dough is perfect. Do not overmix!
9. After 25 minutes, remove the pot from the oven. Discard the bay leaves. Stir in the frozen peas and the cream.
10. Use a large spoon or cookie scoop to drop 8-10 mounds of the dumpling dough directly onto the surface of the simmering stew. They will expand, so leave a little space between them.
11. Return the UNCOVERED pot to the oven. Bake for another 15-18 minutes, until the dumplings are puffed, cooked through, and a toothpick inserted in the center comes out clean.
12. Let the pot rest for 10 minutes before serving. The soup will be very hot, and this rest time helps the dumplings set a bit.

My Top Tips for Success

• Cold Buttermilk is Key: For the fluffiest dumplings, make sure your buttermilk is cold. The reaction with the baking powder starts immediately, giving you a great rise.
• Don’t Peek! When the dumplings are baking in the oven, resist the urge to open the door. You’ll let out the crucial steam that cooks them.
• Shred the Chicken: For easier eating, I often pull the chicken out after the final bake, shred the meat off the bones, and stir it back into the stew. It makes every spoonful perfect.
• Thicken it Up: If you prefer a thicker stew after baking, mix 1 tbsp of cornstarch with 2 tbsp of cold water. Stir it into the simmering stew on the stovetop for a minute after everything is cooked.

Common Mistakes to Avoid

• Soggy Dumplings: This usually happens if the stew isn’t simmering enough when you add the dough. Make sure you see gentle bubbles before you drop them in. Also, bake them uncovered so their tops can dry out and firm up.
• Overmixing the Dough: Stir the dumpling batter until the flour is *just* moistened. Lumps are fine! Overmixing makes the dumplings tough and dense.
• Not Browning the Chicken Well: That golden sear isn’t just for looks. It adds a ton of flavor to the whole pot. Take the time to get a good, dark color on the skin.

NUTRITION INFORMATION

• Calories: ~580
• Carbohydrates: 52g
• Protein: 32g
• Fat: 27g
• Saturated Fat: 10g
• Cholesterol: 135mg
• Sodium: 980mg
• Fiber: 4g
• Sugar: 7g

FREQUENTLY ASKED QUESTIONS

Can I use boneless, skinless chicken breasts?

You can, but I really recommend thighs. Breasts can dry out with the long cook time. If you use breasts, cut them into large chunks and add them in step 5 with the broth, skipping the initial sear. They’ll cook through in the simmering soup.

My stew is too thin. How can I fix it?

No problem! After everything is cooked, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Bring just the stew to a simmer on the stovetop, stir in the slurry, and cook for 1-2 minutes until it thickens.

I don’t have buttermilk. What can I use?

Make a quick substitute! Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup. Fill the rest with regular milk and let it sit for 5 minutes. It will curdle slightly and work just like buttermilk.

Recipe

Dutch Oven Chicken And Dumplings Recipe

Make Dutch Oven Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 25 min | Cook: 1 hour | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• For the Stew: 2 lbs bone-in, skin-on chicken thighs 1 1/2 tsp kosher salt, divided 1 tsp black pepper, divided 2 tbsp olive oil 1 medium yellow onion, diced 3 medium carrots, sliced 3 celery stalks, sliced 3 cloves garlic, minced 1/3 cup all-purpose flour 6 cups low-sodium chicken broth 2 tsp fresh thyme leaves (or 3/4 tsp dried) 2 bay leaves 1 cup frozen peas 1/4 cup heavy cream or full-fat milk
• 2 lbs bone-in, skin-on chicken thighs
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 tsp fresh thyme leaves (or 3/4 tsp dried)
• 2 bay leaves
• 1 cup frozen peas
• 1/4 cup heavy cream or full-fat milk
• For the Dumplings: 2 cups all-purpose flour 1 tbsp baking powder 1 tsp kosher salt 1 cup buttermilk, cold 1/4 cup unsalted butter, melted and cooled slightly 2 tbsp fresh chives, chopped (optional)
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk, cold
• 1/4 cup unsalted butter, melted and cooled slightly
• 2 tbsp fresh chives, chopped (optional)

My Step-by-Step Method

1

Preheat your oven to 375°F (190°C). Pat the chicken thighs very dry with paper towels. Season them all over with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

2

Heat the olive oil in your large Dutch oven over medium-high heat. Add the chicken, skin-side down. Let it cook without moving for 6-8 minutes, until the skin is deeply golden and crispy. Flip and cook for another 4 minutes. Transfer the chicken to a plate.

3

To the same pot, add the onion, carrots, and celery. Cook for 6-8 minutes, stirring now and then, until they start to soften. Add the garlic and cook for 1 more minute until fragrant.

4

Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly and cook for 2 full minutes. This cooks the raw flour taste out and makes your roux.

5

Slowly pour in the chicken broth while scraping the bottom of the pot with your spoon. Those brown bits will come loose! Add the thyme, bay leaves, remaining salt and pepper, and stir well.

6

Nestle the seared chicken thighs back into the pot, along with any juices from the plate. Bring the soup to a gentle simmer. Then, cover the pot and carefully transfer it to the preheated oven. Bake for 25 minutes.

7

While the stew bakes, make the dumpling dough. In a medium bowl, whisk together the 2 cups flour, baking powder, and salt. In another bowl, mix the cold buttermilk and melted butter; it will look a little lumpy.

8

Pour the wet ingredients into the dry. Add the chives if using. Stir with a fork just until combined. A shaggy, sticky dough is perfect. Do not overmix!

9

After 25 minutes, remove the pot from the oven. Discard the bay leaves. Stir in the frozen peas and the cream.

10

Use a large spoon or cookie scoop to drop 8-10 mounds of the dumpling dough directly onto the surface of the simmering stew. They will expand, so leave a little space between them.

11

Return the UNCOVERED pot to the oven. Bake for another 15-18 minutes, until the dumplings are puffed, cooked through, and a toothpick inserted in the center comes out clean.

12

Let the pot rest for 10 minutes before serving. The soup will be very hot, and this rest time helps the dumplings set a bit.

Notes

Enjoy your homemade Dutch Oven Chicken And Dumplings Recipe!

Nutrition Information

Calories: ~580

Carbohydrates: 52g

Protein: 32g

Fat: 27g

Saturated Fat: 10g

Cholesterol: 135mg

Sodium: 980mg

Fiber: 4g

Sugar: 7g

Did You Make This?

Leave a review and tag us on social media!

Leave a Reply! (I’d Love to Hear From You!)

This recipe is a piece of my kitchen heart, and I truly hope it becomes a favorite in your home too. Did your family gather around for this rustic dinner? Did you try my cast iron cooking tip? For another complete, dump-and-go comfort meal, my crockpot chicken, potatoes, and green beans is always a hit. I read every single comment and love hearing your stories and seeing your photos. Let me know how it went down below!